Continuing on with our Cooking Light series...I decided to make these strombolis last night. They were so easy to make...about 10 minutes to gather all the ingredients (there are only 5!) and roll them all together. It was nice to come home after a long day at work and literally just pop these into the oven in minutes. And...they were yummy too. Of course, no stromboli is complete without some marinara sauce, so I whipped that out as well.
Prosciutto & Gruyere Strombolis
by Cooking Light
1 (11-ounce) can refrigerated French bread dough
2 ounces thinly sliced prosciutto
1 cup trimmed arugula
1/2 cup (2 ounces) shredded Gruyère cheese
1/4 cup chopped fresh parsley
Preheat oven to 425°.
Unroll dough onto a baking sheet; pat into a 14 x 11-inch rectangle. Cut dough into quarters to form 4 (7 x 5 1/2-inch) rectangles. Top each rectangle with 1/2 ounce prosciutto, 1/4 cup arugula, 2 tablespoons cheese, and 1 tablespoon parsley.
Beginning at short side of each rectangle, roll up the dough, jelly-roll fashion; pinch seam to seal (do not seal ends of rolls). Arrange rolls 4 inches apart on baking sheet.
Bake at 425° for 10 minutes or until rolls are lightly browned. Serve warm.
Harvest Apple Tart
by Angie at Cocina Diary
Then I decided that we needed a quick dessert. I've been wanting to try this Harvest Apple Tart recipe that I saw on my friend, Angie's, cooking blog a while back.
Let me just say that if you haven't visited her blog yet, you're missing out. It's called the Cocina Diary and it's fabulous!
This recipe is another easy 5-ingredient fix (okay, so it's 6 ingredients) and you should have every ingredient in your pantry already.
Here's what you get:
Complete and utter deliciousness! Good thing I have some puff pastry and more apples left. I might have to make this again tomorrow evening!
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